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醇法菜籽浓缩蛋白的超声波改性研究

, PP. 143-147

Keywords: 醇法菜籽浓缩蛋白,NSI,超声波,改性

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Abstract:

研究了对醇变性菜籽浓缩蛋白(RPC)进行超声波改性的方法。在单因素试验的基础上,采用L9(3)4正交优化试验,以探讨pH值、改性时间、超声波功率和菜籽浓缩蛋白质量分数对菜籽浓缩蛋白的氮溶解指数(NSI)的影响并与微波改性菜籽浓缩蛋白的理化指标和功能性质进行分析比较。通过正交试验确定了超声波改性的最佳工艺条件为:菜籽浓缩蛋白质量分数3%、改性时间5min、超声波功率300W、pH值为11。在最佳改性条件下改性菜籽浓缩蛋白的NSI可达到86.94%,起泡稳定性为

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